Name: Spiced chicken with grape cacik
Yield: 4
Ingredients: 4 garlic cloves, bruised; 2 tsp sweet paprika; 2 tsp cumin seeds; 1½ tsp dried chilli flakes; 1 tsp dried mint; 60 ml (¼ cup) extra-virgin olive oil; 2 cinnamon quills; 1.2 kg chicken, butterflied and boned (see note); Grape cacik; 100 gm green grapes, sliced and seeds removed; ¼ cup chopped dill, plus extra dill sprigs to serve; Finely grated zest and juice of 1 lemon; 300 gm thick Greek-style yoghurt or labne

Elevate roasted chicken with a spice rub and yoghurt sauce. Serve with a rocket salad or steamed kipfler potatoes.

Ingredients

4 garlic cloves, bruised

2 tsp sweet paprika

2 tsp cumin seeds

1½ tsp dried chilli flakes

1 tsp dried mint

60 ml (¼ cup) extra-virgin olive oil

2 cinnamon quills

1.2 kg chicken, butterflied and boned (see note)

Grape cacik

100 gm green grapes, sliced and seeds removed

¼ cup chopped dill, plus extra dill sprigs to serve

Finely grated zest and juice of 1 lemon

300 gm thick Greek-style yoghurt or labne

Method

1.Preheat oven to 220°C. Combine garlic, spices, mint and half the oil in a bowl. Coat chicken with spice mixture and season generously. Place chicken, skin-side up, on top of cinnamon in a roasting pan, then roast until golden and juices run clear when thickest part of flesh is pierced with a knife (25 minutes).

2.Meanwhile, for grape cacik, combine grapes, dill, lemon juice and zest and yoghurt in a serving bowl and top with dill sprigs.

3.Transfer chicken to a board (reserve pan juices and garlic) and thickly slice. Drizzle over reserved pan juices and scatter with reserved garlic. Serve with cacik.